Rice Zucchini and Cheese Gratin

Rice Zucchini and Cheese Gratin Serves 8

This is a Julia Child recipe. I learned this recipe when I was in graduate school in the 1980s. I lived across the street from Julia Child. I used to see her and her husband walking hand and hand with their cloth bags to the market. This was way before cloth bags were a regular. I used to see the WGBH truck parked in her driveway when they were filming her in her own kitchen. I didn’t really know who she was. I was inspired to read her cookbooks and this was one of the first recipes of hers that I tried. It is a tried and true and a must have in your repertoire of recipes.

2- 3 pounds zucchini about 3 cups

2 grated carrots (about 1 cup)

2 teaspoons sea salt

3 tablespoons olive oil, divided

1 cup plain, uncooked white rice

1 medium onion, minced (about 1 cup)

3 large cloves garlic, mashed or finely minced

1 teaspoon nutmeg

3 cups zucchini liquid or liquid with vegetable stock

1 cup grated Parmesan cheese, (separate out 3 tablespoons for topping )

1/2 cup hard cheeses like aged cheddar or aged gruyere NOTE: you could use feta- but it will get absorbed- (separate out 3 tablespoons for topping )

Salt and pepper

Thyme, dill, cilantro, basil would all be nice to add to the rice dish if you have any of these fresh.

3 tablespoons olive oil for rubbing the dish

Preheat 425 oven

Wash zucchini and trim ends. Coarsely grate and place in a colander set over a bowl. Toss with 1 teaspoon salt. Let drain for 20 - 30 minutes in a bowl to catch the liquid.

Or NOT! you can just skip this and use 2.5 cups of stock.

If you are using the zucchini liquid, Squeeze all of the liquid out of the zucchini in handfuls and use 3 cups of liquid. Blot dry on towels.

In a large skillet, cook the onions and garlic slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Add uncooked rice and sauté for another two minutes. Add 3 cups zucchini water (or water or broth if you do not have 3 cups). OR if you skipped the draining step -then use 2.5 cups of liquid because the zucchini will have at least 1/2 cup of liquid in it.

Cook for about 5 minutes. Stir in the grated, dried zucchini and grated carrots. Toss well with onion mixture. Add the nutmeg and stir and remove from heat. Add all but 3 tablespoons Parmesan and 3 tablespoons cheddar or gruyere cheese. Turn into a 4-quart baking dish. Cover with foil and bake in oven for about 35- 45 minutes. Removed foil and sprinkle with reserved cheeses, Bake 5 more minutes in oven until bubbling and browned on top, The rice will absorb all the liquid. Serve immediately. (This freezes very well- freeze it unbaked, then defrost and bake 30 minutes)

Simple Salad with Baby Iceberg a & Watercress and Cucumbers Fermented Vegetables

I will demo how to put together this with a Quick vinaigrette

Simple Salad Dressing for Spring

Makes 1 cup

4 tablespoons acid (apple cider or lemon juice)

1 large shallot minced

2 tablespoons mustard

1 teaspoon course salt

2/3 cup olive oil

3 tablespoons fresh herbs

3 tablespoons capers

Green Harrisa

3 tablespoons cumin seeds

1 tablespoon coriander seeds

1 jalapeños, seeded, sliced

2 scallions, or one leek sliced

1 small garlic clove, smashed

3/4 cup extra-virgin olive oil

1/2 cup flat-leaf parsley leaves

1/2 cup fresh cilantro leaves with tender stems

1/4 cup fresh lemon juice or 1/8 cup apple cider vinegar

1 teaspoon fine sea salt

Toast the cumin and coriander seeds in a small skillet over medium heat, until fragrant, about 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. Green Harissa can be made 3-6 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.

Cilantro Mint Chutney

Love it or hate it, cilantro is a controversial herb, as some can’t get enough of it, and others despise it.

A perfect condiment that can dress up all kinds of dishes, all while providing a potent dose of antioxidants. Cilantro has been shown to have remarkable attributes for treating heavy-metal toxicity, according to John Bagnulo, PhD. Research reveals that cilantro contains molecules that prevent the deposition of lead and mercury in tissues. Mint and cilantro are great hot-weather foods in the Ayurvedic kitchen.

Makes 1½ cups.

1 bunch cilantro, chopped ¼ cup mint, chopped 3 shoots green onion ¼ teaspoon jalapeno or more (to taste) 3 tablespoons olive oil 1 tablespoons minced ginger 2 tablespoons lime juice ¼ teaspoon salt

Make sure to rinse your cilantro well before chopping. Then put everything in a food processor and pulse to combine. That’s all there is to it!